Classic Crumbed Fish & Chips
with Herby Mayo & Cucumber Salad
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and chips. That’s right we’re trying our hand at this superstar dish, bringing it to your kitchen with a garlic and herb crumb for the gemfish fillets, a must-have side of chips, fresh salad and of course a tartare sauce. You won’t be needing that takeaway menu anymore.
We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Hoki Fillets
(Contains: Fish; )
1 sachet
Classic Roast Seasoning
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
1
Radish
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into chips, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, cut lemon into wedges. Grate carrot. • Thinly slice cucumber(see ingredients) into rounds. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person.
• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat fish fillets first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• When chips have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook crumbed fish until golden and cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate, then season with salt. TIP: Add extra oil if needed so the fish does not stick. TIP: White fish is cooked through when the centre turns from translucent to white.
• While the fish is cooking, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt in a medium bowl. • Add carrot, cucumber and mixed salad leaves and toss to coat.
• Divide crumbed fish, chips and garden salad between plates. • Serve with dill & parsley mayonnaise and any remaining lemon wedges. Enjoy!
